Tamale Pie Casserole (Gluten-Free)
Tamale Pie Casserole is a delicious and easy recipe to make! It’s similar to a “chili cornbread” casserole, but this recipe doesn’t use cornbread for the topping- it uses seasoned cornmeal that has the texture and flavor of a tamale. It’s a great way to use leftover chili, is perfect for large groups, and gluten-free.
This is similar to a chili cornbread casserole, but this cornmeal topping is not “cornbread“- it’s cooked cornmeal that has an added (secret) ingredient to achieve that real “tamale” flavor. Read on to see the secret ingredient!
This vintage Southwestern “Santa Fe Tamale Pie” recipe hails from the “Family Weekly” newspaper, March 10, 1974, but versions of this began to pop up around the 1950’s. It’s an “old school” tamale pie recipe that I decided to add a little spin to it and it turned out delicious!
The beauty of this recipe is that it’s gluten free and you get that unique “tamale” flavor and texture without having to use Masa Harina flour–which is the flour used to make tamales.
What is Tamale Pie?
It’s not really a “pie,” but more of a tamale casserole, for lack of a better description. This Mexican casserole consists of chili – ground beef, which is seasoned with chili powder and cumin- topped with a “tamale” cornmeal mixture, shredded cheddar cheese, then baked.
Serve this traditional tamale pie with avocado or guacamole, a green salad, black beans and a cold Michelada! Looking for more beef recipes? Try my Pot Pie with Ground Beef!
Ingredients
Leftover chili, yellow cornmeal, Sazon Goya Coriander & Annatto seasoning, shredded cheddar cheese, salt and pepper.
What Is Sazon Goya and where do I find it?
Sazon Goya® is a brand that makes seasonings specific to Mexican dishes. This IS the secret ingredient in making the best tamale pie recipe…It tastes much more authentic than many other recipes. It is usually found in the International or Mexican section of your local grocer.
How to make it
This is an overview of how to make tamale pie. Please see the recipe card below for exact ingredients and measurements.
- Make a batch of homemade chili or if you’re short on time, use leftover chili or a high-quality canned or frozen chili
- Make the cornmeal mixture, which is the “tamale” part of the recipe
- Place a layer of cornmeal in a pan, scoop some chili over the cornmeal
- Add another layer of cornmeal, and finish with a light layer of cheese!
- Bake uncovered until the top layer of cornmeal is semi-firm and a light golden brown
This Mexican dish is a family favorite that’s ready in minutes and pairs beautifully with Tex-Mex Chilie con Queso, Ranchero Sauce or Creamy Avocado dip.
Recipe tips
- Bring the 6 cups of water to a boil first
- Combine the ice cold water and cornmeal in a bowl and carefully pour it into the boiling water
- Use a long-handled wooden spoon to stir the cornmeal and stand back – it pops and bubbles as it thickens
Do I need a pie dish to make this recipe?
No. This easy Tamale Pie Recipe can also be made in a 9 x 13 baking dish.
Serving suggestions
This dish is really a one-bowl meal, but if you want to add a side dish, you can never go wrong with chips, salsa, sour cream, guacamole or a nice green salad, perhaps some easy Mexican rice, refried or black beans.
Make in advance
Cook the chili and store in the refrigerator in an airtight container. When ready to prepare, make the tamale/cornmeal mixture, layer the baking dish with cold chili, then bake.
Storage and reheating instructions
Store your Mexican tamale pie leftovers in an airtight container in the refrigerator for up to 3 days. Reheat previously cooked tamale pie in a 325ºF oven, (uncovered if you want a crispy topping or covered with foil for a fluffier topping) for about 15-20 minutes or, or you can heat it in the microwave (place a damp paper towel over the top.)
This quick and easy tamale pie casserole comes together in no time, which is great for a busy weeknight or a quick dinner.
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
Tamale Pie Casserole
Ingredients
Chili Ingredients (or use leftover chili)
- 3 lbs. ground beef
- 1 tablespoons oil
- 1 cup chopped onion
- 8 oz. diced green chiles , (two small cans)
- 28 oz. red enchilada sauce
- 1 tablespoon smoked paprika
- 3 tablespoons ground cumin
- 3-6 tablespoons chile powder , start with 3 and add more if you want
- 1 packet Sazon Goya Corader and Annatto seasoning (1 ¾ teaspoon) (See Recipe Card)
- 4-8 oz. shredded cheddar (optional), as garnish (See Recipe Notes)
"Tamale" Ingredients
- 2 cups cornmeal , yellow, all-purpose
- 6 cups boiling water
- 2 cups ice cold water
- 1 teaspoon salt
- 1 packet Sazon Goya Coriander & Annatto seasoning (1¾ teaspooon) (see recipe notes)
Instructions
Make the Chili (or use leftover chili)
- In a large stock pot, heat oil to medium heat and add onions; cook for 5 minutes1 tablespoons oil, 1 cup chopped onion
- Add beef to onions and cook till thoroughly brown; drain and return to stockppot3 lbs. ground beef
- Add the following ingredients and combine well; allow to cook for 15 minutes or until all flavors are married; taste for salt and pepper seasonings and adjust accordingly8 oz. diced green chiles, 28 oz. red enchilada sauce, 1 tablespoon smoked paprika, 3 tablespoons ground cumin, 3-6 tablespoons chile powder, 1 packet Sazon Goya Corader and Annatto seasoning (1 ¾ teaspoon)
Make the Tamale Topping
- Bring 6 cups water to boil in large pot6 cups boiling water
- In a medium bowl, add two cups ice COLD water; add cornmeal and combine well; once combined, gradually add to the boiling water2 cups ice cold water, 2 cups cornmeal
- Add salt and Sazon Goya seasoning to cornmeal; continue to cook, constantly stirring virously until mixture becomes thick (about 5 minutes)- be careful! It begins to POP and bubble as it thickens!1 teaspoon salt, 1 packet Sazon Goya Coriander & Annatto seasoning (1¾ teaspooon)
- Stir constantly for 5-minutes, until mixture has thickened; remove from heat and let sit for 5-minutes
- Spoon half of the cornmeal mixture into an ungreased pan; spoon chili mixture over cornmeal
- Top chili with another layer of cornmeal;NOTE: if you want to add cheese to this recipe, sprinkle shredded cheddar over the beef mixture, then place the top cornmeal layer over the cheese and, if you want, top the cornmeal mixture with a little more cheese and bake!4-8 oz. shredded cheddar
- Bake at 350º F for 35-40 minutes, uncovered, until the topping is semi-firm
- Allow to rest for five minutes before serving
Notes
- The secret ingredient in this dish is the Sazon Goya Coriander and Annatto! It is usually found in the International or Mexican aisle in the grocer. Each small packet of Sazon Goy = approximately 1 ¾ teaspoon, so if you buy a jar of Sazon Goy, just measure out 1 ¾ teaspoons.
- When cooking the “tamale” part, use a long-handled wooden spoon and stand back! The cornmeal mixture pops and bubbles; stir constantly for 5 minutes, then remove from heat and allow to cool for 5 minutes.
- If you’re using leftover chili, there’s no need to heat it before you assemble the tamale pie!
- Cheese – you can add a layer of cheese to the top of the beef or, just add cheese to the top layer of cornmeal – your call. If you put cheese in both places, you’ll need more than 4 ounces shredded. (This will also depend upon the size of your baking dish)
